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1
Preheat oven to 350 degrees Fahrenheit.
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2
Place the flours, cornmeal, salt, paprika (if desired), and pepper in the bowl of a food processor.
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3
Pulse for a few seconds.
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4
Add the cheeses and pulse for 10-15 seconds.
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5
Cut the butter into tablespoon-sized chunks and distribute over the top of the flour mixture.
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6
Run the processor for 10 seconds or until the butter is mostly incorporated and the mixture resembles coarse crumbs.
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7
With the processor running, add the water one tablespoon at a time through the feed tube.
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8
Continue to run the processor until the dough starts to lightly clump up or form into a ball (about 30 60 seconds).
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9
When I first started making this recipe, it always formed into a ball without much hesitation.
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10
But lately, its more likely to look like the picture above.
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11
Maybe its the weather.
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12
Or the cumulative changes Ive made to the recipe are having an effect.
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13
Regardless, if when you take a bit of the dough out of the processor and give it a squeeze it looks like this, youre all set:.
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14
Give it a squeeze.
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15
If it doesnt add a little more water and pulse until it does.
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16
Remove the dough from the processor.
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17
Divide it in two and knead a few times.
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18
Form into flattened rectangles and wrap tightly in plastic wrap.
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19
Place the rectangles in the freezer for 10 minutes (or thereabouts) or in refrigerator for at least 30 minutes.
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20
If you leave them in the refrigerator for a few hours or overnight, let the dough sit out on the counter for 10 minutes or so to soften.
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21
Remove plastic wrap and place rectangle in the middle of a non-stick baking mat or sheet of parchment paper.
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22
The baking mat is much easier, but it can be done with parchment paper.
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23
Roll the dough out evenly until it is less than 1/8″ but more than 1/16″ thick not paper thin but close.
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24
Miraculously, the dough doesnt require any flour to keep it from sticking.
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25
Cut the dough into 1″ squares.
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26
I use a lattice cutter, but any ol dull edged knife or pizza cutter will do.
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27
Carefully move the baking mat or parchment paper onto a baking sheet.
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28
Sprinkle the dough lightly with salt.
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29
(The squares do not need to be spread apart as they shrink and puff up during baking and are easily broken apart afterwards if they do not separate on their own.
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30
).
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31
Bake for 17-25 minutes, depending on the thickness of the dough, or until bottoms of crackers are puffy and golden.
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32
Start checking on them often after 15 minutes.
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33
The crackers on the outer edge may brown more quickly if you rolled your dough unevenly like I always seem to do.
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34
Dont stop baking until the outer crackers are shy of burning in order to be sure that the crackers in the center have a chance to crisp up properly.
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35
Check the bottom of the crackers to gauge how close they are to being done.
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36
They should be golden.
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37
Ive been known to remove some of the crackers from the baking sheet in order to save them from burning and put the rest back in the oven for a few more minutes.
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38
Allow crackers to cool on the baking sheet or on a cooling rack.
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39
Store in a airtight container at room temperature.
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40
They keep fine for at least 3 or 4 days.
